Briess Roasted Barley
Dark roasted unmalted barley that contributes coffee, intense bitter, and dry characteristics. Commonly used in stouts and porters. 300L
Belgian biscuit malt. Toasted malt will provide a warm bread or biscuit flavor and aroma, and will lend a garnet-brown color. Use 5 - 15% maximum. No enzymes. Must be mashed with malts having surplus diastatic power. 25L.
Proximity Pale Chocolate malt is a light-roasted specialty malt. Lighter in color and milder in taste than regular chocolate malt, Pale Chocolate has the nutty malt flavor of lighter toasted grains, but also some of the heavier flavor of darker roasted malt. Small quantities can be used to add color to dark beers. Larger quantities will add stro...
Swaen Black Patent
A roasted malt colored to a higher degree than Chocolate Malt in the roasting process. Black Malt has no diastatic activity and no fermentable extract and is simply used to add flavor and color in dark beers such as milds, porters and stouts. Flavor contributions: coffee, intense bitter, dry. 500L
Swaen Chocolate Malt
This is a roasted malt imparting brown color, nutty toasted flavor and body to dark beers. Flavor contributions: rich, roasted coffee, dry. Blend with medium to dark crystal malts to produce more chocolatey notes. Color 375L.